I have some steak medalions how can i Guarantee it will be tender when cooked?!
I have some steak medalions how can i Guarantee it will be tender when cooked?
Im cooking steak - frying - how can i guarantee that they will be tender when cooked - some one said soak them in coke for an hour before frying is this correct.
Answers:
Cook them rare or at most meduim. If you cook it too long you get shoe leather.
Wrap them tightly in foil and cook in the oven for at least an hour.
Need more info--what cut are they (tenderloin, sirloin, round, etc)?
u can never guarantee if steak will b tough or not depends on cut how long hung etc. but one way to tenderise it is 2 get a meat hammer with criss cross sort of points on it and beat steak, this tenderises the meat but not guaranteed.
I'm assuming that is round steak. If so, I'd but them in a slow oven ( 250) for about 3 hours, covered tightly.
This sounds like fillet steak which needs very little cooking time
I always dry it with kitchen roll season with pepper mixed herbs, and a sprinkling of smoked paprka, leave for ten to fifteen minutes (Do not salt the meat as this will draw out the juices) For two inch thick medallions -
In a shallow frying pan heat an oil which will cook to a high temperature (Not olive oil) Corn oil, or vegetable oil would be O.K. Heat until there is a slight haze coming from the oil. The best way to test if it is ready if you are not sure is to drop in a cube of bread, if it browns in ten seconds the oil is ready.
Place the steak in the pan on the highest heat, but do not crowd the pan as this brings the temperature down and you do not want to steam the meat.
Cook for two minutes and then turn the steak, give this side two minutes, then turn again! You can now season with salt as you have sealed the meat!
This would be rare!. Another minute each side will give you medium, and a further minute each side would be well done!
Let the steak rest for a couple of minutes before serving as this gives the muscles time to relax and gives you more tender meat.
If you are worried that it will be cool, just pour off the excess fat from the pan, add a squirt of tomato puree, 1/4 pint veg stock, a clove of garlic crushed, a good dash of brandy and a half teaspoon of dijon mustard, let it reduce on a high heat for the couple of minutes until reduced by half, and serve with the steak! Bon Appetite!
a little white vinegar will break down the fibres in the meat to tenderise it, not to much cos you don't want to taste it.